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Pork-Tater Salad

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2 pounds Potatoes; Cooked, Peeled,
-- Sliced Thin
1/4 cup Onion; Chopped
1/4 cup Celery; Including Tops And
-- Leaves, Chopped
6 tablespoons Fat Drippings From Pork Roast; , Or Baked Ham
2 tablespoons Vinegar
1/2 teaspoon Sugar
Salt And Pepper; To Taste

In a large bowl, combine potatoes, onions and celery. Combine fat drippings, vinegar, sugar, and add to potato mixture. Add salt and pepper to taste. Chill for at least 2 hours, stirring occasionally. Bring to room temperature before serving. If salad is too dry, add a little salad oil and more vinegar. Contributed to the BBQ mailing list by PhantomBBQ@aol.com on Sep 29, 1998. - - - - - - - - - - - - - - - - - - NOTES : This is an old German recipe. The pork fat drippings give the potato salad a very bold, distinctive flavor of its own.

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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